SAPOTA / SAPADILLA JAM

INGREDIENTS

Peeled and de-seeded Sapathilla/ Fuzzy Fruit- 500 g

Pectin - 5 g

Sugar - 325 g

Citric Acid - 5 g

Preparation

• Initially the sticky latex of the Fuzzy Fruit / Sapathilla has to be removed• To remove the latex add the Fuzzy Fruit / Sapathilla into a pan and heat for about 3 minutes• Once the latex is removed, add the Fuzzy Fruit / Sapathilla pieces into a blender and blend into a pulp.• Keep aside 10g of sugar mixed with 5g of pectin• Add the rest of the sugar into the Fuzzy Fruit / Sapathilla pulp in a pan and allow to cook in medium heat with continuous stirring.• After heated for sometime add the 10g of sugar mixed with 5g of pectin and 5g of citric acid and mix properly.• Once the mixture is homogenized the mixture is taken off the heat. (to check small portion of the mixture is added to a blow of cold water and the mixture sticks together rather than dispersing in water)• Once the mixture is cooled, add into a bottle and can be served.